The soul of Peruvian street food concentrated in a vibrant, spiced paste. This deep panca chili and red vinegar marinade transforms any meat into a tender, smoky bite. Direct, bold, and essential for firing up the grill.
In a bowl, combine the panca chili paste, mirasol chili paste, ground garlic, dried oregano, cumin, black pepper, and salt. Rub the oregano between your fingers before adding it: it releases more aroma and does not feel like dry leaves floating around.
Add the red vinegar
Turn what you find into an experience you can actually bring to your kitchen.
Add the vegetable oil gradually while mixing. If using dark beer, add it at the end to round out the base. Whisk for 1 to 2 minutes, until the marinade is glossy, thick, and able to coat a spoon.
Use the marinade to season meat or to baste anticuchos as they cook. If storing it, transfer it to a clean jar and keep it refrigerated; when using it on raw meat, set aside a clean portion for final basting and avoid mixing it with raw juices.
